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Blackened Shrimp Tacos with Peach Salsa and Coconut Crema

Blackened Shrimp Tacos with Peach Salsa and Coconut Crema

  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Total Time: 20 minutes
  • Yield: 6-8 tacos 1x


  • 1 pound of shrimp, cleaned and peeled
  • 1 tbs chili powder
  • 1 tbs garlic powder
  • 1 pinch of cumin
  • the juice of 1 lime
  • 1 tbs coconut oil
  • salt and pepper to taste
  • 6 corn tortillas

For the Peach Salsa

  • 2 peaches
  • 1 tomato
  • 1 sweet frying pepper
  • 1/2 cup of sweet corn
  • the juice of half a lime

For the Coconut Crema

  • 2 tbs of sour cream
  • 4 tbs of coconut milk
  • 4 tbs shredded coconut
  • 1 tbs honey
  • the juice of half lime


  1. Place shrimp in a bowl with the juice of 1 lime, garlic powder, chili powder, cumin, and salt and pepper. Toss to coat them. Let sit while you prepare the salsa and crema.
  2. Peel the peaches and then chop them along with the tomato and peppers into bite size pieces. Put them in a bowl. Add corn. Add the juice of half a lime. Set aside.
  3. To make the coconut crema, whisk together the sour cream, coconut milk, shredded coconut, lime juice, and honey. Set aside.
  4. Heat a grill pan over medium to medium high heat with a tablespoon of coconut oil. Cook the shrimp for 2-3 minutes prior to flipping and cooking an additional 2 minutes.
  5. To assemble the tacos, place 3-4 shrimp in each corn tortilla. Top with the peach salsa and coconut crema. Garnish with shredded coconut and fresh cilantro if desired.